“Since our main business is delivery, the crust needs to hold up," says Gonzalez. The pizza survived a rush-hour drive from the pizzeria to Pasadena, easily. No soggy bottoms here. As for the toppings, there’s a baker’s dozen that makes up the core of the menu, with both meat and vegetarian options available. The pies are named after various streets in Los Angeles; the Figueroa, for example, has mozzarella, pepperoni, cherry peppers and red onion. The Alameda, meanwhile, has mozzarella, ricotta, spinach and garlic. The ricotta is house-made, and the vegetables are roasted every day. “Nothing